Seitan with Mushroom Gravy

Hearty seitan is coated in seasoned porcini mushrooms and cooked until crisped on the stove. Shiitakes are cooked with soy sauce and thyme to top the seitan in a delicious mushroom gravy. This recipe comes to us from Lindsay of Cook. Vegan. Lover.

Serves 1

For the porcini encrusted seitan:

• 8 ounces seitan
• 1/2 ounce dried porcini mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 garlic clove, minced

For the mushroom gravy:

• 1 ounce wild or shiitake mushrooms
• 2 tablespoons cornstarch
• 1 teaspoon vegetable bouillon
• 1 tablespoon low sodium soy sauce
• 1/4 teaspoon dried thyme
• 1/2 cup nonfat milk
• or
• 1/2 cup nondairy milk
• salt and pepper, to taste

To make the porcini encrusted seitan:

Grind the dried porcini mushrooms into a powder using a spice grinder or blender. Toss the powdered porcini with the salt and pepper. Spread the porcini spice mix onto a plate and dredge the seitan on all sides.

Place the olive oil into a frying pan over medium heat. Add the garlic and seitan. Cook the seitan for 4-5 minutes on each side, or until browned.

To make the mushroom gravy:

Soak the mushrooms in 2 cups of hot water for 30 minutes. Reserve the soaking water and roughly chop the mushrooms. Dissolve the cornstarch into 1/4 cup water.

Place the mushroom’s soaking water, bouillon, soy sauce, thyme and mushrooms together in a small saucepan over high heat. Bring to a boil and reduce heat to low, whisk in the cornstarch water mixture and stir for 1-2 minutes, or until the sauce thickens. Slowly whisk in the milk and season with salt and pepper to taste.

To complete the Seitan with Mushroom Gravy:

Top with mushroom gravy to taste and enjoy!